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Best Easy One-Pot Pumpkin Chili with Black Beans

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A cozy, hearty chili made with creamy pumpkin purée, black beans, and smoky spices, all simmered together in one pot for an easy weeknight meal that’s naturally vegan and gluten-free.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 1 can (15 ounces) pure pumpkin purée
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 2 cans (15 ounces each) black beans, drained and rinsed
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon cocoa powder
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (for serving)
  • Diced avocado (for serving)
  • Sour cream or Greek yogurt (for serving)
  • Shredded cheddar cheese (optional, for serving)
  • Lime wedges (for serving)

Instructions

  1. Sauté the aromatics: Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic, diced bell pepper, and jalapeño, and cook for another minute until fragrant.
  2. Bloom the spices: Add the chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne (if using) to the pot. Stir constantly for 30 to 60 seconds until fragrant.
  3. Add the liquids and pumpkin: Pour in the pumpkin purée, fire-roasted diced tomatoes (with their juices), and vegetable broth. Stir until the pumpkin is fully incorporated.
  4. Add the black beans: Stir in the drained and rinsed black beans until evenly distributed.
  5. Simmer: Bring the chili to a gentle boil, then reduce the heat to low and let it simmer uncovered for 25 to 30 minutes, stirring occasionally, until thickened and flavors meld.
  6. Season and adjust: Taste and add salt and pepper as needed. If too thick, add a splash of broth; if too thin, simmer longer uncovered.
  7. Rest and serve: Remove from heat and let sit for 5 minutes. Ladle into bowls and top with desired garnishes.

Notes

For best flavor, don’t skip the spice-blooming step. Let the chili rest before serving. This chili tastes even better the next day. To thicken, simmer longer or mash some beans. For a slow cooker version, sauté aromatics first, then cook on low for 6-8 hours.

Nutrition

Keywords: pumpkin chili, black bean chili, one-pot chili, vegan chili, gluten-free chili, fall recipe, easy chili

Find it online: https://coracooks.com/best-easy-one-pot-pumpkin-chili-with-black-beans/